Take 2 1/2 cups of strong coffee made from cereal coffee, 2 cups of nut butter, 1 cup of corn-starch, and 1 teaspoon-ful of salt. Combine the ingredients by mixing the cornstarch, butter, and salt first; then put in the coffee by adding a little at a time, and mixing until smooth. Put into a can or dish with tight-fitting cover, and cook in a closed steamer or kettle for from three to five hours. Sealed cans give better results, and may be used if desired. The contents of the cans will be firm, and when cool, may be cut into slices and served as cheese or meat. Use lentil dressing as a gravy with the nutmeato.
Take 1 cup of nut butter, 1 cup of strained stewed tomatoes, 1/2 cup of water, 1/2 cup of corn-starch or browned flour, and salt to suit the taste. Proceed as in No. 1.
Take 2 cups of nut butter, 1 1/2 cups of water, 3 tablespoon-fuls of corn-starch, 3/4 teaspoonful of sage, and 1 teaspoonful of salt. Prepare the same as the other recipes.
Take 2 cups of butter, 2 cups of water, 1 cup of cooked navy or lima beans, rubbed through a colander, 2 tablespoon-fuls of corn-starch, and 1 level teaspoonful of salt. Cook as directed in the above recipes.
Take 2 cups of nut butter, 2 cups of water, whites of 4 eggs, and 1 teaspoonful of salt. Cook as in the former recipes.
It is a recognized fact that nut butter when once emulsified for the table will not "keep over," but is likely to ferment unless the temperature is low. However, no waste need occur, for it may be so preserved as to be ready for use in the preparation of palatable dishes by the following methods: Add to it three times as much water as has already been used, and stir in enough white flour to make it of the consistency of rich cream. Put in a baking dish broad enough so the cream will not be more than two inches deep, and bake until quite firm. It is good to use for sandwiches, sliced as cold meat, and in other recipes.
Take I pint of zwieola or toasted bread-crumbs, I pint of water, 1/2 pint of strained tomatoes, and 1/2 pound of nutmeato, made fine by being put through a colander or meat-chopper. Flavor with finely sifted sage. Mix all thoroughly together, add salt to taste, and bake in shallow pans until brown.
Cut 1 pound of nutmeatose into pieces, and boil until very tender; then drain and mash. To 2 cups of zwieola, add the water in which the nutmeatose has been boiled, and enough more hot water to make the zwieola of the consistency of mush. Season to suit taste with salt and sage. Add this to the mashed nutmeatose, mixing well; put into an oiled pudding dish and bake for about an hour. Slice and serve either warm or cold. Toasted bread-crumbs may be used instead of zwieola.
Boil 2 cups of lentils for several hours. Run through a colander. Grind 1 cup of roasted peanuts, and add them to the lentils. To 2 cups zwieola or toasted bread-crumbs, add sufficient hot water to make it of the consistency of mush. Season to suit taste with salt and sage. Mix all the ingredients, place in an oiled pudding dish, bake, and serve same as nutmeato roast. Beans may be substituted for lentils if the latter can not be obtained.
Chop together 3 parts cold baked potatoes, 1 part nutmeato, and 1 part tomatoes until thoroughly mixed. Flavor with finely sifted sage, if desired, and season with salt. Bake till brown. Leave out tomatoes if preferred.
Cut nutmeato into small cubes, place in the inner part of a double cooker, cover well with water, and cook two or three hours. Just before serving, thicken the liquid with browned flour, and season with salt. Strained tomatoes may be used instead of water, and are preferred by many. Prolonged cooking produces the best results.
Stew together 2 parts potatoes, coarsely and irregularly cut, and 1 part nutmeato cut into cubes, until potatoes are done. It may be flavored with celery or onions, which should be added just long enough before the slew is cooked to extract the flavor. Salt just before it is done. Strained tomatoes may be used instead of water if preferred.
In 1 quart of boiling salted water put nearly 1 pint of cubes cut from nutmeato. In fifteen or twenty minutes thicken with browned or plain Hour.
Cook rice in boiling salted water, having it of the consistency desired. Cut a portion of nutmeato into cubes, and distribute it evenly through the rice. Cook slowly and stew without stirring again.
Break macaroni into inch lengths and drop gradually into just enough boiling salted water so that it will be of the right consistency to serve. Cut nutmeato into cubes or slices and stir them in when the macaroni begins to be tender. Care must be taken that the macaroni does not burn or fasten to the bottom.
Take 2 cups of chopped cold boiled potatoes, 1 of chopped nutmeato, and I grated onion; salt to taste. Put in an oiled baking dish, and add 1 tablespoonful of water, and bake one-half hour in moderate oven. The above may be flavored with celery salt if desired.